US20030148006A1 - Seasoning mixture with a high salt content - Google Patents

Seasoning mixture with a high salt content Download PDF

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Publication number
US20030148006A1
US20030148006A1 US10/220,161 US22016102A US2003148006A1 US 20030148006 A1 US20030148006 A1 US 20030148006A1 US 22016102 A US22016102 A US 22016102A US 2003148006 A1 US2003148006 A1 US 2003148006A1
Authority
US
United States
Prior art keywords
seasoning
foodstuff
seasoning mixture
salt
fat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US10/220,161
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English (en)
Inventor
Baudouin van Aefferden
Dietmar Hermey
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuchs GmbH and Co
Original Assignee
Fuchs GmbH and Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuchs GmbH and Co filed Critical Fuchs GmbH and Co
Assigned to FUCHS GMBH & CO. reassignment FUCHS GMBH & CO. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: HERMEY, DIETMAR, VAN AEFFERDEN, BAUDOUIN, FUCHS, DIETER
Publication of US20030148006A1 publication Critical patent/US20030148006A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes

Definitions

  • the invention relates to a seasoning mixture for foodstuffs, especially meat and poultry, with a particularly high salt content and a method of seasoning foodstuffs using this seasoning mixture.
  • the poultry may be seasoned in smaller rotisseries by painting the marinade or salt solutions on with a brush.
  • the object of the invention is to obtain a high-quality seasoned foodstuff, especially poultry, by means of treatment for the shortest possible time.
  • This object is achieved by means of a seasoning mixture containing a liquefiable fat with a salt content of about 15 to 67 wt %, based on the weight of the seasoning mixture.
  • a further object of the invention is a method of seasoning foodstuffs using the above-mentioned seasoning mixture.
  • This object is also achieved by means of a seasoning mixture with a salt content of about 15 to 67 wt %, based on the weight of the seasoning mixture, which further contains a liquefiable agent, selected from the group consisting of hydrocolloids, gelatine, emulsifiers and carbohydrates.
  • a liquefiable agent selected from the group consisting of hydrocolloids, gelatine, emulsifiers and carbohydrates.
  • a further object of the invention is a foodstuff coated with the seasoning mixture of the invention.
  • the seasoning agent forms a solid layer, as closed as possible, on the foodstuffs.
  • the layer covering the foodstuff can be 0.1 to 2 mm, preferably 0.3 to 1 mm, thick.
  • a closed, film-like coating of this kind is not achieved with conventional seasoning.
  • other objects of the invention are methods of seasoning the foodstuffs with the seasoning mixture of the invention in order to obtain the foodstuff coated with the seasoning mixture.
  • the seasoning can also be effected in such a way that first of all the liquefiable material, optionally with spices and additives, and subsequently salt is applied to the foodstuffs. It is also possible to proceed in the opposite order. The crucial point with this process, too, is to achieve a solid layer of seasoning, which should be as closed as possible, on the foodstuff.
  • the seasoning mixture of the invention is characterised by an extraordinarily high salt concentration for seasoning mixtures to be applied in liquid form.
  • the salt content is so high that, when the seasoning mixture is used in liquid form, most of the salt is present in solid form, distributed homogeneously in the viscous mixture. It is considered surprising that, after resolidification, this seasoning mixture forms an even layer on the article to be seasoned. This kind of distribution on the article to be seasoned means that no dewatering effects because of the high salt concentration occur during storage.
  • This layer on the surface of the foodstuff gives rise to a better capacity for retaining salt and spices on the foodstuffs and also protects the foodstuff against partially drying out and charring during grilling or roasting. This is not ensured with known dry seasoning mixtures. Unlike the known marinades, the seasoning mixtures of the invention remain on the article after the foodstuffs have been treated and do not run off it. The seasoning mixtures of the invention produce substantially better visual and taste effects on the foodstuffs than the marinades and dry seasoning mixtures used in the past.
  • the seasoning mixture is drawn into the voids formed when the vacuum is applied, as usually happens with marinades. It is also advantageous that the seasoning agent is not spread over the item after packaging.
  • a further advantage that can be achieved with the seasoning mixture of the invention consists in the fact that, for example, poultry does not have to be removed from the conveyor belt for seasoning when the seasoning mixture of the invention is applied to the foodstuff.
  • the seasoning mixtures of the invention are present in solid form as mixtures of salt and fat, optionally together with other seasoning substances and additives.
  • the seasoning mixtures of the invention are liquid and can have a viscosity of 380 to 2,000 mPas at application temperature, measured with a Haake Viscotester 6R (spindle R4, 100 revs./sec.).
  • the solid, e.g. powdery, seasoning mixtures liquefy when heat is applied, as the fat melts.
  • liquefaction can be achieved by heating or by mixing the liquefiable agent or seasoning mixtures which do not contain fat with water. These agents solidify on cooling.
  • the salt content of the seasoning mixtures of the invention is preferably 20 to 60 wt %, or, according to a further preferred embodiment, 30 to 55 wt %, relative to the weight of the seasoning mixture.
  • Salts used in accordance with the invention are preferably common salt or mixtures of common salt and inorganic salts, organic salts or mixtures thereof.
  • the salts to be used in accordance with the invention can also comprise mineral components.
  • the salt can be of particle sizes commonly found in the household, or it may be very finely particulate.
  • Silica gels enhance the pourability of the dry seasoning mixtures, which are based on solid fats, and facilitate the production and packaging of the latter.
  • the fats used in the seasoning mixtures of the invention are those with a melting or solidification point above about ⁇ 5° C., and preferably above 10 or 20 to 60° C.
  • Fats of this kind can be hydrogenated vegetable and animal or hydrogenated vegetable and animal fats, such as beef suet, hydrogenated soya oil, or palm kernel fat.
  • Synthetic triglycerides, such as tripalmitate glycerine can also be suitable.
  • the liquefiable agents used in the seasoning mixtures of the invention instead of a fat or used in the mixture with one of the above-mentioned fats are those which are solid at least at temperatures in the range from 0° C. and lower to about 50° C., or those which are liquefiable by the addition of water and become solid after they have been applied to the cold foodstuffs.
  • Agents of this kind may, for example, be hydrocolloids, i.e. water-soluble or partially water-soluble natural or synthetic polymers which form gels or viscous solutions in aqueous systems.
  • alginates By way of example, one might mention alginates, carrageen, pectin, polydextrose, polyvinyl alcohol, polyvinyl pyrrolidone and dextran.
  • Other agents of this kind are gelatine and emulsifiers of the kind regularly used in food, which have the same melting properties as the above-mentioned fats.
  • Other suitable agents are meltable polysaccharides and other carbohydrates, such as dextrose, xylitol and sugar alcohols such as sorbitol. This thus means that all edible materials are suitable which can form a layer on the foodstuff as part of the mixture with salt at the storage temperature of the foodstuff.
  • the seasoning mixture can contain spices, herbs, plants, extracts, flavourings, tea, coffee, vegetables, medicinal plants, dried or fresh seeds, whole, crushed or ground, and flavour enhancers. These additives can be added to the seasoning mixture in quantities of up to 50%, e.g. 10 to 40%.
  • the seasoning mixture can also contain thickening agents. Suitable thickening agents are those which are commonly used in the food industry, such as starch, gelatine, agar-agar, pectin products, guar flour, carob-bean flour and xanthan.
  • the thickening agents can be used in quantities of up to 15 wt %, e.g. 0.1 to 12 wt %, relative to the weight of the seasoning mixture.
  • the seasoning mixture of the invention can contain adhesion promoters in quantities of up to 10 wt %, e.g. 1 to 8 wt %, relative to the weight of the dry seasoning mixture.
  • Adhesion promoters of this kind are sugar substances, mixtures of different sugar substances and edible fibres. Suitable sugar substances are mono and disaccharides, such as glucose, maltose, fructose, mannose, saccharose, lactose, maltodextrin and inverted sugar. They can be added to the production of the seasoning mixture of the invention in the form of powders, solutions, and especially syrups.
  • seasoning mixtures of the invention can contain further additives which are commonly used in the food industry. Examples of these are separating agents such as tricalcium phosphate, calcium stearate or earth alkali carbonates.
  • the seasoning mixture is suitable for seasoning poultry, poultry parts, meat, fish, vegetables and pasta dishes.
  • meat can be at a temperature of 4 to 9° C.
  • poultry at a temperature of about 2 to 9° C.
  • pasta at a temperature of 15 to 25° C.
  • Other temperatures of the foodstuff to be seasoned are possible.
  • the seasoning mixture of the invention can be sprayed or brushed onto the article to be seasoned.
  • liquefaction is achieved by heating or by adding water.
  • salt and the liquefiable material are applied to the foodstuff separately from one another. It is, for example, possible for the salt to be applied first in powder form or as a concentrated aqueous solution and for the liquefiable material to be applied after that.
  • the other seasoning agents and any additives, whose use is optional, can be applied to the foodstuff together with the liquefiable material. This procedure can make sense if there is water or moisture on the surface of the foodstuff.
  • Fat and seasoning mixtures containing fat mixtures which are present in the form of powder at room temperature can be prepared by simply mixing the fat with the other ingredients of the seasoning mixture.
  • the seasoning mixture When heated to temperatures above the melting point of the fat used, e.g. to 35 to 120° C., the seasoning mixture is liquefied. After it is applied to the relatively cold foodstuff the fat contained in the seasoning mixture solidifies, so that only a matter of seconds after being applied to the surface, the fat solidifies and a dry coating forms. This is also the case with the other liquefiable materials.
  • Sorbitol is liquefied by heating to a temperature higher than 112° C., dextrose hydrate higher than 83° C. and xylitol higher than 94° C.
  • Liquid beef fat can be mixed with heated hydrogenated fat in such a way that the melting point of the mixture becomes so high that it can be stored at room temperature in a solidified state without becoming liquid.
  • the heated fat mixture is placed in the form of flocs on a chill roll and the fat flocs are then mixed with the dry substances, such as salt and spices.
  • the fat flocs or fat floc mixture can be liquefied by the user in a heated container with a powerful stirrer, and the liquid mixture can be applied to the article to be seasoned via a nozzle.
  • a screw can receive the floc or dry mixture for this purpose, then compressing and liquefying it. Heating is achieved by friction and pressure, or with the additional application of direct heat. A nozzle can then be used to apply the liquid seasoning mixture to the article, on which the seasoning mixture then solidifies.
  • the seasoning mixture of the invention is suitable for use in the food industry in the industrial seasoning of foodstuffs.
  • Chicken legs at a temperature of about 6° C., for example, are picked up by a conveyor means and transported in a hanging position past a nozzle means.
  • the seasoning mixture of the invention is sprayed through nozzle means onto the foodstuff, which is rotated in the process, so that the seasoning is applied evenly from all sides.
  • the article to be seasoned before being sprayed with the seasoning mixture, is dusted with a powdery substance which is able to absorb the moisture on the surface of the article to be seasoned.
  • This substance can, for example, be a conventional thickening agent, separating agent, flour, starch or maltodextrin.
  • the seasoning mixtures were heated to a temperature of 80° C. and held at that temperature.
  • a two-fluid nozzle GOV jet wash pistol, Westfalia
  • the heated seasoning mixture was poured into the liquid reservoir of the pistol and sprayed, at a pressure of 4 to 8 bar and from a distance of 30 to 50 cm, onto the poultry, which was at a temperature of 6° C.
  • a 5% solution of agar-agar at a temperature of 80° C. was sprayed onto chicken legs, the quantity being about 1.5 wt %, relative to the weight of the chicken legs.
  • the dry seasoning of the formulation shown in the above table was sprayed through the same nozzle means in a quantity of 0.6 wt %, relative to the weight of the chicken legs.
  • the temperature of the chicken legs was 6° C.
  • Formulations D and E and the comparative formulations CF and CG were prepared and had the composition shown in the following table. All the numbers shown in the table indicate grams (g).
  • Ingredients D E CF CG Suet, flocculated 367.5 — — — Palm kernel oil — 350 — — Hydrogenated 52.5 50 — — vegetable fat Common salt 100 500 100 500 Separating agent 17.5 17.5 — — Emulsifier 11.25 11.25 — — Thickener 4.0 4.0 — — Adhesion promoter 280 50 350 — Seasoning agent 250 250 250 — (excluding salt)
  • Pork cutlets were sprayed with about 10 wt % of the spray seasoning, relative to the weight of the cutlets. For comparison, some cutlets were rubbed with 3.5 wt % of the dry seasoning, relative to the weight of the cutlets. All the samples were packed in plastic foil and left in the refrigerator overnight. The temperature in the refrigerator was 4° C.
  • seasoning mixture E a dry chicken was sprayed with a quantity of 1.25 wt %, relative to the weight of the chicken. During spraying, the chicken was at a temperature of 7° C., the seasoning sprayed on was at a temperature of 80° C. The latter solidified immediately after impinging on the surface of the foodstuff.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Noodles (AREA)
US10/220,161 2000-02-23 2001-02-22 Seasoning mixture with a high salt content Abandoned US20030148006A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE100-08-156.8 2000-02-23
DE10008156 2000-02-23

Publications (1)

Publication Number Publication Date
US20030148006A1 true US20030148006A1 (en) 2003-08-07

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ID=7631904

Family Applications (1)

Application Number Title Priority Date Filing Date
US10/220,161 Abandoned US20030148006A1 (en) 2000-02-23 2001-02-22 Seasoning mixture with a high salt content

Country Status (20)

Country Link
US (1) US20030148006A1 (de)
EP (1) EP1257179B1 (de)
JP (1) JP2003525600A (de)
KR (1) KR20030005203A (de)
CN (1) CN1223282C (de)
AT (1) ATE286662T1 (de)
AU (2) AU2001240650B2 (de)
BR (1) BRPI0108786B1 (de)
CA (1) CA2395356A1 (de)
DE (1) DE50105059D1 (de)
DK (1) DK1257179T3 (de)
EE (1) EE200200468A (de)
ES (1) ES2236191T3 (de)
HU (1) HUP0204289A3 (de)
MX (1) MXPA02008286A (de)
NO (1) NO324013B1 (de)
PL (1) PL200512B1 (de)
PT (1) PT1257179E (de)
RU (1) RU2297778C2 (de)
WO (1) WO2001062107A1 (de)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3123875A1 (de) 2015-07-31 2017-02-01 Unilever N.V. Wohlschmeckendes konzentrat mit anorganischem salz, fett und xanthan
US11033046B2 (en) * 2016-05-24 2021-06-15 Team Foods Colombia S.A. Lipid powder composition comprising a salt mixture

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4603235B2 (ja) * 2002-11-27 2010-12-22 株式会社Ｊ−オイルミルズ 肉質改良剤およびこれを用いた調理加工法
EP1575380B1 (de) 2002-12-13 2008-09-10 Hans Drexel Coffein-haltige fleischware
DE102004054735A1 (de) 2004-11-12 2006-05-18 Osi International Holding Gmbh Verfahren und Vorrichtung zum Auftragen eines Überzugs auf Fleischprodukte
RU2360441C1 (ru) * 2007-10-15 2009-07-10 Общество с ограниченной ответственностью "Лечебные специи и приправы" Специя вкусоароматическая
CN106417671A (zh) * 2015-08-13 2017-02-22 嘉里特种油脂（上海）有限公司 一种煎炸用油脂组合物
JP2023001775A (ja) * 2021-06-21 2023-01-06 日清オイリオグループ株式会社 油脂組成物、及び食品の塩味増強方法

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US4163066A (en) * 1977-11-10 1979-07-31 Richard D. Emerick Free-flowing, non-charring solid fat useful for popping popcorn
US4385076A (en) * 1979-06-13 1983-05-24 The Procter & Gamble Company Fat or oil composition containing microfine particles of flavor enhancer
US5108772A (en) * 1990-08-20 1992-04-28 General Mills, Inc. Puffable cereal pellets which pop upon microwave heating and method of preparation
US5206049A (en) * 1991-02-12 1993-04-27 Interneuron Pharmaceuticals, Inc. Choline-containing compositions as salt substitutes and enhancers and a method of preparation
US5356647A (en) * 1993-07-27 1994-10-18 Kraft General Foods, Inc. Method for reducing moisture loss in cooked meats
US5690979A (en) * 1993-07-02 1997-11-25 General Mills, Inc. Method of preparing reduced fat microwave popcorn
US5895675A (en) * 1995-12-19 1999-04-20 Nestec S. A. Production of powder-form and tablet-form salt-and fat-containing food products
US5897894A (en) * 1997-12-29 1999-04-27 General Mills, Inc. Microwave popcorn with coarse salt crystals and method of preparation
US5952027A (en) * 1998-05-11 1999-09-14 Swift-Eckrich, Inc. Method for browning precooked, whole muscle meat products
US5958499A (en) * 1995-10-25 1999-09-28 Van Den Bergh Foods Company, Division Of Conopco, Inc. Fluidized fat
US6013291A (en) * 1998-12-11 2000-01-11 General Mills, Inc. Microwave popcorn with liquid fat and method of preparation
US6063423A (en) * 1995-05-22 2000-05-16 Virtanen; Pekka Method for preparing a food portion
US6149953A (en) * 1993-11-08 2000-11-21 Delta Food Group, Inc. Seeded microcapsules

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JPS57146558A (en) * 1981-03-09 1982-09-10 Ajinomoto Co Inc Seasoning composition having western taste and flavor
DE3473813D1 (en) * 1983-06-30 1988-10-13 Mallinckrodt Inc Coated-particle salt substitute containing potassium chloride coated with maltodextrin and method of preparation
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3406081A (en) * 1966-10-14 1968-10-15 Grace W R & Co Method for preparing a coated meat product
US4163066A (en) * 1977-11-10 1979-07-31 Richard D. Emerick Free-flowing, non-charring solid fat useful for popping popcorn
US4385076A (en) * 1979-06-13 1983-05-24 The Procter & Gamble Company Fat or oil composition containing microfine particles of flavor enhancer
US5108772A (en) * 1990-08-20 1992-04-28 General Mills, Inc. Puffable cereal pellets which pop upon microwave heating and method of preparation
US5206049A (en) * 1991-02-12 1993-04-27 Interneuron Pharmaceuticals, Inc. Choline-containing compositions as salt substitutes and enhancers and a method of preparation
US5690979A (en) * 1993-07-02 1997-11-25 General Mills, Inc. Method of preparing reduced fat microwave popcorn
US5356647A (en) * 1993-07-27 1994-10-18 Kraft General Foods, Inc. Method for reducing moisture loss in cooked meats
US6149953A (en) * 1993-11-08 2000-11-21 Delta Food Group, Inc. Seeded microcapsules
US6063423A (en) * 1995-05-22 2000-05-16 Virtanen; Pekka Method for preparing a food portion
US5958499A (en) * 1995-10-25 1999-09-28 Van Den Bergh Foods Company, Division Of Conopco, Inc. Fluidized fat
US5895675A (en) * 1995-12-19 1999-04-20 Nestec S. A. Production of powder-form and tablet-form salt-and fat-containing food products
US5897894A (en) * 1997-12-29 1999-04-27 General Mills, Inc. Microwave popcorn with coarse salt crystals and method of preparation
US5952027A (en) * 1998-05-11 1999-09-14 Swift-Eckrich, Inc. Method for browning precooked, whole muscle meat products
US6013291A (en) * 1998-12-11 2000-01-11 General Mills, Inc. Microwave popcorn with liquid fat and method of preparation

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3123875A1 (de) 2015-07-31 2017-02-01 Unilever N.V. Wohlschmeckendes konzentrat mit anorganischem salz, fett und xanthan
WO2017021072A1 (en) 2015-07-31 2017-02-09 Unilever N.V. Savoury concentrate comprising inorganic salt, fat and xanthan gum
US11033046B2 (en) * 2016-05-24 2021-06-15 Team Foods Colombia S.A. Lipid powder composition comprising a salt mixture

Also Published As

Publication number Publication date
DE50105059D1 (de) 2005-02-17
MXPA02008286A (es) 2004-04-05
NO324013B1 (no) 2007-07-30
ES2236191T3 (es) 2005-07-16
CN1223282C (zh) 2005-10-19
RU2297778C2 (ru) 2007-04-27
AU2001240650B2 (en) 2005-06-23
PL200512B1 (pl) 2009-01-30
CN1411346A (zh) 2003-04-16
HUP0204289A2 (hu) 2003-04-28
AU4065001A (en) 2001-09-03
PT1257179E (pt) 2005-03-31
PL358089A1 (en) 2004-08-09
EP1257179B1 (de) 2005-01-12
NO20024001L (no) 2002-10-10
CA2395356A1 (en) 2001-08-30
DK1257179T3 (da) 2005-05-23
EE200200468A (et) 2003-12-15
ATE286662T1 (de) 2005-01-15
KR20030005203A (ko) 2003-01-17
BRPI0108786B1 (pt) 2015-06-02
HUP0204289A3 (en) 2004-04-28
EP1257179A1 (de) 2002-11-20
BR0108786A (pt) 2002-12-03
WO2001062107A1 (de) 2001-08-30
NO20024001D0 (no) 2002-08-22
JP2003525600A (ja) 2003-09-02
HK1053408A1 (en) 2003-10-24

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